Nov 14 2007

Edible Roots

Published by at 7:14 pm under Foods

If you ever choose to venture into mountains of Telemark, know this: There are virtually no easily accessible plant foods. Here are a few notable ones in the lower valleys, which can be gathered in reasonable quality and tastes good. I don’t have many photos here I’m afraid.

Sow Thistle (Sonchus oleraceus)

Learn to identify the rosettes. It grows on poor soil, sometimes in large quantities. The roots are often of a good size and they taste almost like potato. Eat only young roots. The ones that has grown a stem are usually woody. The stems and leaves are supposedly edible too, though I have not tested this out for myself.

Caraway (Carum carvi)

Grows mostly on the pastures and fields of the lower valleys. They can be hard to spot later in the season, but in the spring they are amongst the most prominent plants on the fields. Look for bushy rosettes. Be careful not to pick some of the dangerous species in this family. The roots are rather big and fairly spicy in taste. The seeds have a very distinct, spicy taste and are often used in traditional Norwegian cheese. I personally find the flavour and aroma of the seeds a little too pungent.

Orpine (Sedum telephium)

Grows underneath mountains on often quite thin and rocky soils. The roots are of quite good size and taste almost like potato. The leaves are supposedly edible too, though I haven’t tested this. The picture below is of a plant that is almost withered.

root.JPG

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Regards
Torjus

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One response so far

One Response to “Edible Roots”

  1. Marcon 15 Nov 2007 at 10:57 pm

    Hey Torjus,

    agian one of these articles that make me yearn to fly over and try out
    fantastic to see how entruste dyou are with the land, nature and all the options that your surroundings offer you
    when that day comes where you can no longer rely on normal l ife you sure as hell will know how to find your way out and keep yourself alive and healthy
    I guess I still have to learn a lot, and I hope there is still time…

    greetz,

    Marc

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